Quinoa And Dill Flatbread Food

DILL FLAKEY BREAD

Steps:

• In a large bowl, combine the flour, pastry flour, sugar, salt and baking powder. Create a well in the center and add 3/4 cup water. Mix until you have a shaggy dough.
• Turn the dough out onto a floured surface and knead, adding additional flour as needed, until smooth, 5 to 7 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and rest for 30 minutes.
• Turn the dough out onto a work surface and divide into 6 balls. Keep them covered with plastic wrap when you're not working with them. Using your hands, spread 1 tablespoon butter on a large work surface, top one of the balls of dough with another tablespoon of butter and pat out into a flat circle. Put the buttered dough ball on top of the spot of butter on the work surface. Using a flat hand, gently massage the dough in circular motions (as if you're washing a window) to flatten it out into a very large translucent circle. It's ok if it tears and is not perfect just try to get it as thin as possible!
• Top with a sprinkling of the dill and then roll it out into a long, skinny log. Roll the log into a coil and transfer to a plate. Repeat with the remaining dough.
• Roll out the coils into 7-inch-round circles by placing them between two pieces of wax paper and flattening with a rolling pin. The dough will probably want to stick to the wax paper, but it's ok if it tears while you're peeling it off. Alternatively, you can stick the rolled-out coils in the fridge for about 30 minutes, which will make them slightly easier to handle.
• Heat a large skillet over medium heat and cook one at a time until golden brown, about 3 minutes per side. Serve hot!

QUINOA AND DILL FLATBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray.
• Pulse quinoa in a food processor until ground into flour, 3 to 5 minutes.
• Combine quinoa flour, water, olive oil, dill, rosemary, salt, and pepper in a bowl. Whisk, adding more water if needed, until combined. Divide dough evenly between the prepared cake pans.
• Bake in the preheated oven until tops are golden, about 20 minutes. Cut into wedges.

QUINOA AND DILL FLATBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round pans with cooking spray.
• Pulse quinoa in a food processor until ground into flour, 3 to 5 minutes.
• Combine quinoa flour, water, olive oil, dill, rosemary, salt, and pepper in a bowl. Whisk, adding more water if needed, until combined. Divide dough evenly between the prepared cake pans.
• Bake in the preheated oven until tops are golden, about 20 minutes. Cut into wedges.

SIMPLE LEMON DILL QUINOA CHICKPEA SALAD

Steps:

• Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).
• Add the chickpeas, scallions, and dill. Stir gently to combine.
• In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.
• Taste and add more salt if desired. Flavors will develop more after the salad chills.
• Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.